Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour.

Srivastava, A. K. and Meyer, D. and Haridas Rao, P. and Seibel, W. (2002) Scanning electron microscopic study of dough and chapati from gluten-reconstituted good and poor quality flour. Journal of Cereal Science, 35 (2). 119-128, 21 ref.. ISSN 0733–5210

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Abstract

Relationships between structural properties of chapatti dough prepared from high- and low-gluten whole wheat flours and sensory properties and textural quality of resulting chapattis were examined, using whole wheat flour from 2 German cv., i.e. Apollo (approx. 7.2% gluten in flour) and Bussard (approx. 10% gluten). SEM was used to evaluate ultrastructure of dough. Isolated components from flours were pooled back in various mixtures of lipids, gluten, prime starch, secondary starch and water solubles. Effects of interchange of individual flour components on rheological properties of dough were examined in a farinograph. A panel of 6 trained judges scored sensory properties of chapattis for appearance, colour, pliability, texture, mouthfeel and taste. Gluten was the most important component affecting chapatti quality. Apollo flour reconstituted with gluten from Bussard flour exhibited strong dough properties (increased water absorption, dough development time and dough stability), as compared with weak dough properties of native Apollo flour. The reverse trend was observed when Bussard flour was reconstituted using Apollo gluten. Chapattis from Bussard flour were of excellent sensory quality (overall score 91 vs. 69 for those from Apollo flour), major factors distinguishing them from Apollo chapattis being texture and mouthfeel (chapattis from Apollo flour were tough and less pliable than those from Bussard flour). The greater film-forming (around starch granules) and moisture retention capacities of gluten in dough from Bussard flour produced higher starch gelatinization and differences in structural patterns of crumb, which could be responsible for textural differences between cv.

Item Type:	Article
Uncontrolled Keywords:	APPARATUS-; BAKERY-PRODUCTS; DOUGH-; FLOURS-CEREAL; SENSORY-PROPERTIES; WHEAT-; CHAPATTIS-; CV-; FARINOGRAPHS-; ULTRASTRUCTURE-; WHEAT-DOUGH; WHEAT-FLOUR
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jul 2008 11:32
Last Modified:	28 Dec 2011 09:59
URI:	http://ir.cftri.res.in/id/eprint/7603

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